Beef Roast On The Grill
Juicy grilled beef roast marinated in a tangy soy, vinegar, and pineapple juice sauce, perfect for summer barbecues and family gatherings.
Ingredients
Instructions
- Warm up the marinade sauce.
- Marinate the beef roast in the sauce for at least 4 hours.
- Preheat the Weber grill and place the roast directly over the drip pan.
- Cook the roast for 15 to 20 minutes per pound until desired doneness.
Tips & Substitutions
For an extra flavor boost, consider adding a tablespoon of your favorite herbs like rosemary or thyme to the marinade. If you want to cut down on sodium, use low-sodium soy sauce. You can also substitute brown sugar with honey or maple syrup for a different sweetness profile. Be sure to let the roast rest for about 10 minutes after grilling to lock in juices.
Serving Suggestions
Serve the beef roast with grilled vegetables such as bell peppers and zucchini, which complement the flavors beautifully. A side of roasted potatoes or a fresh salad would also pair nicely. For an inspired twist, try serving it alongside Billy'S Chili for a hearty meal. Don't forget to drizzle some of the reserved marinade over the slices for extra flavor.
Storage & Reheating
Leftover beef roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the roast and warm it gently in a skillet over low heat, or cover with foil and place in a preheated oven at 300°F until heated through. This helps prevent the meat from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Roast On The Grill contains roughly 474 calories, with 8g protein, 90g carbohydrates, and 10g fat. It is a good source of protein (15% of the Daily Value), iron (14% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 2391mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the beef roast is done?
The internal temperature should reach 135°F for medium-rare, 145°F for medium, and 160°F for well done. Use a meat thermometer to check the temperature for the best results. Remember to let it rest after cooking to allow the juices to redistribute.
Can I use a different cut of meat for this recipe?
Yes, while a beef roast works best, you can also use cuts like flank steak or sirloin. Just adjust the cooking time based on the thickness of the meat. Thinner cuts will require less grilling time, so keep a close eye to avoid overcooking.
What can I do with leftover marinade?
Leftover marinade can be boiled for a few minutes to kill any bacteria and then used as a glaze or sauce. Make sure to bring it to a rolling boil for at least 5 minutes before using. Alternatively, you can use it to marinate other meats or vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).